Easy Creamed Spinach and Artichokes for Dinner
Easy Creamed Spinach and Artichokes is the perfect side dish for dinner, ready in just 30 minutes. After making this many times, I’ve discovered the trick to keeping it creamy and not watery. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Potato Skins with Cheddar and Greek Yogurt and Easy Crockpot Garlic Parmesan Chicken and Potatoes.
Why This Easy Creamed Spinach and Artichokes for Dinner Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Easy and quick to make
- Perfect for busy weeknights
What You'll Need for Easy Creamed Spinach and Artichokes for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh spinach
- Canned artichoke hearts
- Heavy cream
- Garlic
- Parmesan cheese
- Salt
- Pepper
- Nutmeg
- Breadcrumbs
- Optional: Fresh parsley
đź“ť Ingredient Notes
- Artichoke hearts: Drain and chop before using
đź›’ Tools & Equipment I Recommend
- High-quality non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Box grater — Makes quick work of grating cheese → See on Amazon
How to Make Easy Creamed Spinach and Artichokes for Dinner
- Sauté spinach and garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant. Add fresh spinach and cook until wilted.
- Add artichokes and cream: Stir in drained and chopped artichoke hearts and heavy cream. Season with salt, pepper, and nutmeg. Simmer for 5 minutes.
- Mix in cheese and breadcrumbs: Stir in grated Parmesan cheese until melted. Transfer the mixture to a baking dish and top with breadcrumbs.
- Bake: Bake at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.
Cook's Tips for Perfect Easy Creamed Spinach and Artichokes for Dinner
- Common mistake and fix: Don't overcook the spinach. It can release too much water, making the dish watery. If this happens, cook the mixture uncovered over medium heat until the excess water evaporates.
- Pro tip: For a lighter version, substitute half-and-half for the heavy cream.
- Pro tip: Make it ahead: Prepare the dish through step 3, then refrigerate. Bake as directed when ready to serve.
Storing & Reheating Easy Creamed Spinach and Artichokes for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Prepare through step 3, then refrigerate. Bake as directed when ready to serve
Freezing Easy Creamed Spinach and Artichokes for Dinner
Not recommended for freezing
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Best substitution: Substitute frozen spinach for fresh, thawing and draining it before using.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the dish is too watery, cook it uncovered over medium heat until the excess water evaporates.
Want to level up this recipe?
High-quality non-stick skillet — Prevents sticking and ensures even cooking, making it a worthwhile investment for this recipe → Check price on Amazon
Easy Creamed Spinach and Artichokes for Dinner
Ingredients
Main Ingredients
- Fresh spinach
- Canned artichoke hearts
- Heavy cream
- Garlic
- Parmesan cheese
Seasonings
- Salt
- Pepper
- Nutmeg
- Breadcrumbs
Optional Toppings
- Fresh parsley
Instructions
- Sauté spinach and garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant. Add fresh spinach and cook until wilted.
- Add artichokes and cream: Stir in drained and chopped artichoke hearts and heavy cream. Season with salt, pepper, and nutmeg. Simmer for 5 minutes.
- Mix in cheese and breadcrumbs: Stir in grated Parmesan cheese until melted. Transfer the mixture to a baking dish and top with breadcrumbs.
- Bake: Bake at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Best substitution: Substitute frozen spinach for fresh, thawing and draining it before using.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the dish is too watery, cook it uncovered over medium heat until the excess water evaporates.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Not recommended for freezing
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through
- Make ahead: Prepare through step 3, then refrigerate. Bake as directed when ready to serve
Nutrition Per Serving
- Calories: 270
- Protein: 9g
- Fat: 22g
- Carbs: 12g
- Fiber: 3g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 70mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamed Spinach and Artichokes for Dinner FAQs
Yes, prepare through step 3, then refrigerate. Bake as directed when ready to serve.
Overcooking the spinach can release too much water. Cook the mixture uncovered over medium heat until the excess water evaporates.
Yes, thaw and drain the frozen spinach before using.
Try serving it with Crispy Baked Potato Skins with Cheddar and Greek Yogurt or Easy Crockpot Garlic Parmesan Chicken and Potatoes.
Yes, it's a comforting and hearty side dish perfect for fall dinners and Thanksgiving.
A Warm Final Note
I can’t wait for you to try Easy Creamed Spinach and Artichokes for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
